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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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05-12-2005, 02:03 PM | #1 |
On the road to being a farker
Join Date: 08-26-04
Location: Tulsa
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turn in lettuce and parsley
Could any of you offer some suggestions on the best way to keep the lettuce and parsley fresh for turn in boxes.
Steve
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SteveC. ----------------- Pull My Pork! Modified Bandera,2 WSMs |
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05-12-2005, 02:08 PM | #2 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Buy it as late as you can. Keep chilled.
Clean it well the night before you leave and wrap in damp paper towels. Keep chilled. Pack gently in a cooler where it won't get crushed - and Keep it Chilled. Saturday (usually) morning - while you've got some time, put the lettuce and/or parsley in some ice water to "crisp". Then dry it with paper towels and make up the four boxes - you'll tweak it some but do this while you've got some time. Then put the boxes back into a cooler with some ice to keep chilled. Just my opinion - you're mileage will probably vary!
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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